Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups super fine almond flour
  • 1/4 cup Oat Fiber  (see notes)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup of grated zucchini (water squeezed out)
  • 2 eggs
  • 2/3 cup sour cream
  • 2/3 cup swerve confectioners
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coffee extract
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instruction

  • Preheat oven to 350F. Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.
  • In a separate bowl, add of the wet ingredients (except the zucchini) mix using a hand mixer or whisk.  Add in the zucchini and mix by hand.
  • Add the dry ingredients into the wet, in two additions and mix by hand just until combined.
  • Scoop into silicone cupcake liners or paper liners.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool before serving.
  • Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.